Elaboración de una bebida energizante a partir de borojó (Borojo apatinoi Cuatrec.)
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Borojo is a tropical fruit mainly cultivated
in the Colombian Pacific, and countless benefits
for the human health are attributed to it. At
current times, several studies to obtain further information
about this fruit, and to exploit its agricultural
and industrial uses, are being made. Objective. To
develop an energizing beverage from borojo, in a
powdered presentation and with strawberry flavor.
Materials and methods. Chemical and microbiological
analyzes were performed to the fresh pulp
and to powdered borojo. The pre-mixtures were formulated,
varying the powdered borojo percentages.
The acceptance of the formulas was evaluated by
the use of a flavor profile with a panel of experts,
according to ICONTEC regulations, to choose the final
formulation. Samples of the beverage were packed
in BOPP MET/PA/LDPE, BOPP/Pigmented and
BOPP/BOPP MET, laminated packaging options
with a barrier against vapor. At a zero time period,
aqueous activity measurements (aw), % of humidity
and the sensory analysis at 60 and 120 days were
performed to each sample, in order to establish its
stability. Results. The pre-mixture chosen contains
21.7% of powdered borojo. The most stable packaging
according to the physical-chemical and sensory
parameters was BOPP MET/PA/LDPE, because it
preserved its characteristics after 60 days.
Description
Keywords
Corporación Universitaria Lasallista, Borojó, Bebidas - Elaboración, Bebidas isotónicas, Bebidas